EP3735874A1 - Dispositif de mélange pour la création de lait en mousse - Google Patents

Dispositif de mélange pour la création de lait en mousse Download PDF

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Publication number
EP3735874A1
EP3735874A1 EP19172748.6A EP19172748A EP3735874A1 EP 3735874 A1 EP3735874 A1 EP 3735874A1 EP 19172748 A EP19172748 A EP 19172748A EP 3735874 A1 EP3735874 A1 EP 3735874A1
Authority
EP
European Patent Office
Prior art keywords
milk
steam
seal
container
mixing
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
EP19172748.6A
Other languages
German (de)
English (en)
Inventor
Anke Gerda Sinnema
Jasper Zuidervaart
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Koninklijke Philips NV
Original Assignee
Koninklijke Philips NV
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Koninklijke Philips NV filed Critical Koninklijke Philips NV
Priority to EP19172748.6A priority Critical patent/EP3735874A1/fr
Priority to PCT/EP2020/060942 priority patent/WO2020224940A1/fr
Priority to EP20718343.5A priority patent/EP3965623B1/fr
Priority to PL20718343.5T priority patent/PL3965623T3/pl
Priority to US17/608,777 priority patent/US20220273131A1/en
Priority to CN202080033995.5A priority patent/CN113795181A/zh
Publication of EP3735874A1 publication Critical patent/EP3735874A1/fr
Withdrawn legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/4485—Nozzles dispensing heated and foamed milk, i.e. milk is sucked from a milk container, heated and foamed inside the device, and subsequently dispensed from the nozzle
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/4489—Steam nozzles, e.g. for introducing into a milk container to heat and foam milk
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F5/00—Coffee; Coffee substitutes; Preparations thereof
    • A23F5/24—Extraction of coffee; Coffee extracts; Making instant coffee
    • A23F5/26—Extraction of water-soluble constituents

Definitions

  • This invention relates to the field of automatic beverage preparation, and more specifically to the field of automatic frothed milk beverage preparation. It relates in particular to a mixing apparatus for creating frothed milk.
  • full automatic espresso appliances provide the function of automated cappuccino brewing, in which coffee is brewed, and frothed milk is prepared. In most cases, steam is used for heating and frothing the milk, in a similar manner to a barista.
  • milk frothing modules have been developed. Normally, these modules are removable from the base appliance, as all parts in contact with milk need to be cleaned.
  • the milk frothing function typically operates by heating up water in a thermoblock within the coffee machine to generate steam, which then passes to the milk frothing unit.
  • the frothed milk is used for milk recipes generally, and a cappuccino is one example.
  • thermoblock water left behind in the thermoblock may influence the heating control so that the water is not fully evaporated to create dry steam.
  • a problem with the generation of wet steam is that there may be spitting of small water droplets, there may be a slight undesired dilution of the milk and the froth quality may be reduced.
  • a consumer may also be dissatisfied because they see water dripping into the their cup instead of milk.
  • a mixing apparatus for creating frothed milk comprising:
  • This mixing apparatus enables mixing of milk, air and steam in a mixing chamber.
  • a steam inlet channel leading to the mixing chamber is provided with a steam separator.
  • a steam separator is a device for separating water particles from steam, and may thus alternatively be described as a moisture separator or moisture trap. The purpose is that water droplets in the steam can be separated so that the steam delivered to the mixing chamber has reduced water droplet content. This avoids dilution of the milk and prevents visible water droplet delivery.
  • the integration of the steam separator in the mixing apparatus avoids the need for any modification to the apparatus which delivers the steam (e.g. a coffee machine) and so provides a low cost solution to the problem of droplet formation.
  • the steam separator function is desirable for the steam delivery to a frothing unit, but it is not needed more generally for the steam output from a coffee machine.
  • other uses of the steam outlet may be for pre-heating, for cleaning purposes etc. for which high quality steam is not needed.
  • the steam separator in the mixing apparatus (i.e. the frothing unit) it is easier to design the steam separator to be easily serviced (in particular for removing the collected moisture and for cleaning) without additional effort, and without needing to dismantle the coffee machine itself.
  • a milk frothing unit is cleaned after each use in any case. Good quality frothed milk can be produced even if the steam outlet from a coffee machine is not of high quality (i.e. high dryness).
  • the steam separator will be emptied during each use when the milk frothing unit is cleaned, there is no need for any connection to a drip tray, and no valve arrangement is needed. Thus, the steam separator function does not contribute to filling of a drip tray, and does not therefore necessitate more frequent emptying of a drip tray.
  • the apparatus preferably further comprises an air passage which leads to the mixing chamber.
  • an air passage which leads to the mixing chamber.
  • the air passage for example comprises an air intake channel which defines an air flow from the air surrounding the mixing apparatus to the mixing chamber.
  • the air intake channel may draw air in from the surrounding environment using a negative pressure caused by the flow to the mixing chamber.
  • the air intake channel for example imparts a Venturi effect on the air flow. In this way, the ingredients are prevented from leaving the channel through the air intake due to the pressure difference between the channel and the air intake.
  • the steam separator for example comprises a reservoir for collecting moisture.
  • the steam separator may comprise an in-line fluid passageway comprising a tortuous path for the steam, with at least one blocking element for blocking a direct path and for directing moisture to the reservoir.
  • This provides one possible implementation of the steam separator, and which may be implemented simply as a defined fluid flow path, requiring no driven components.
  • the first container for example defines the mixing chamber
  • the apparatus further comprises: a second container, wherein the second container is adapted to receive the first container and wherein the second container comprises a port for connection to the mixing chamber from which mixed milk, steam and air are delivered.
  • the steam inlet channel and the milk passage may be defined by an interface between the first and second containers.
  • the reservoir of the steam separator is preferably also defined by the interface between the first and second containers. In this way, when cleaning the milk container after use, the reservoir of the steam separator is automatically emptied. This means a very small reservoir is needed.
  • the reservoir of the steam separator may have a volume of less than 10mL.
  • the apparatus may further comprise: a seal disposed between the first container and the second container, wherein the seal comprises:
  • milk is able to be provided to the mixing chamber by way of a milk passage defined at least in part by a seal.
  • the milk passage may be disassembled for cleaning by simply removing the first container from the second container. This also opens and therefore empties the reservoir of the steam separator.
  • the seal may further comprise: a transition seal portion, the transition seal portion comprising:
  • the seal split allows a flow to enter the mixing chamber and the air intake channel allows air to be drawn in.
  • the invention also provides a coffee maker, the coffee maker comprising; a liquid coffee extraction apparatus; the mixing apparatus as defined above; and a dispenser adapted to dispense:
  • the invention provides a mixing apparatus for creating frothed milk, comprising a container for containing milk, with a milk passage and a steam inlet channel leading to a mixing chamber for mixing milk and steam (and air).
  • a steam separator is in series along the steam inlet channel for reducing the water content of the steam delivered to the mixing chamber.
  • the mixing apparatus is for example a milk frothing unit for receiving steam delivered to it by an espresso coffee machine.
  • Figs. 1A and 1B show am example of an espresso coffee machine 10.
  • Fig. 1A shows a perspective view
  • Fig. 1B shows a view from in front.
  • This example is a bean-to-cup machine, although other options are possible as mentioned further below.
  • main body 12 which houses a water reservoir, a water heater and a reservoir for receiving coffee beans.
  • a water reservoir for receiving coffee beans.
  • the machine comprises a coffee output 14 from which the espresso drink (without milk) is output.
  • the coffee output 14 faces downwardly and is located over a drip tray 16.
  • Figs. 1A and 1B also show a user interface 18 for receiving user selections, such as for water selection and for other drinks selections. At least some of the drinks selections relate to drinks recipes which include frothed milk and therefore require the generation of steam. There may also be an option for the generation of steam without being part of a drink selection, for example to enable the user to generate heated and/or frothed milk independently of any drink to be made by the machine.
  • An output nozzle 20 is provided for delivering the steam for milk frothing or hot water, depending on user selection at the user interface 18.
  • the steam output may be used for heating and/or frothing milk, and the option of a hot water only output gives additional options to the user, for example for making soup, tea, hot chocolate etc. It is noted that there may be separate nozzles for steam and for hot water.
  • the output nozzle 20 is located in a docking region 21 for receiving a drinks vessel or a milk frothing unit.
  • the invention relates to a mixing apparatus, in particular for creating frothed milk.
  • the general concept of the invention is to integrate a steam separator with the mixing apparatus to extract liquid water content from the steam used by the mixing apparatus.
  • Figure 2A shows a mixing apparatus 100 in accordance with an example of the invention comprising: a first container 110; a second container 120, adapted to receive the first container; and a seal 130 disposed between the first and second containers.
  • the seal is for example a press fit into a side wall of one of the two containers so that when the two containers are assembled, the seal is sandwiched between them.
  • the mating between the seal and one of the containers forms a closed channel arrangement which defines the fluid paths for mixing a milk inlet and a steam inlet, as well as for implementing a steam separator, and for providing a frothed milk outlet.
  • the seal may be 2 shot (2K) molded into the second container, or else it may be a separate seal which is removable from a recess in the second container.
  • the mixing apparatus further comprises a channel arrangement 140, which is defined by the seal 130 and the first container 110 when the mixing apparatus is assembled.
  • the first container 110 comprises a raised channel portion 145, which further defines the channel arrangement.
  • the channel arrangement connects a first port 150 at the bottom of the channel and a mixing chamber 160 of the first container at the top of the channel.
  • the second container comprises a second port (not shown) connected to a first seal port 170 of the seal, wherein the channel further connects the first seal port 170 to the first port and the mixing chamber.
  • Figure 2B shows the mixing apparatus 100 of Figure 2A in an assembled state.
  • the second container 120 further comprises a second port 175 from which steam is provided to the channel and a third port 180 connected to the mixing chamber of the first container, thereby allowing the contents of the mixing chamber to be easily obtained from the mixing apparatus through the third port 180.
  • the operation of the mixing apparatus is described with reference to Figure 3A below.
  • the third port thus functions as a dispenser to dispense frothed milk from the mixing apparatus.
  • the combination of the coffee maker and the milk frothing unit defines a dispenser having a nozzle 14 for dispensing liquid coffee from the coffee machine (which is more generally a liquid coffee extraction apparatus) and having the third port for dispensing frothed milk from the mixing apparatus. They both dispense to a coffee cup.
  • Figure 3A shows a detailed view 200 of the channel arrangement 140 of the mixing apparatus of Figure 2A .
  • the channel arrangement 140 may be divided into several portions according to the operation performed by each portion.
  • milk may be provided to the first container 110 and steam may be provided to the first seal port 170.
  • steam As steam enters the channel arrangement, milk is drawn from the first container into a milk passage 210 (which is a first channel portion) by way of the first port 150.
  • the steam enters a second channel portion 220.
  • Figure 3B shows a simple illustration of the intersection of the three channel portions, and shows one example of steam separator in more detail.
  • the steam separator 221 comprises an in-line fluid passageway comprising a tortuous path 222 for the steam, with blocking elements 223 for blocking a direct path and for directing moisture to a reservoir 224.
  • the reservoir collects moisture so that the steam which passes further along the channel arrangement has been dried.
  • the milk is drawn along the milk passage 210 due to the negative pressure generated by the steam 225 flowing from the second channel portion 220 to the third channel portion 230.
  • the flow of the dried steam draws the milk and steam into the third channel portion 230 which terminates at an end 235 which opens into the mixing chamber 160.
  • the third channel portion 230 maybe adapted to impart a Venturi effect on the milk and steam as they pass through the third channel portion.
  • the channel widths are reduced as the milk and steam enter the third channel portion 230, thereby imparting the Venturi effect (i.e. a reduced pressure)_on the milk and steam flows, which is used to draw the milk along its channel, up the milk passage 210.
  • Air is drawn in at the end 235 of the third channel portion 230 by suction due to the flow speed, so that there is a milk, steam and air mixture entering the mixing chamber. Due to the suction, the arrangement doesn't leak.
  • the air introduced provides bubbles for the desired frothing.
  • the aim of the mixing chamber is to release large bubbles and retain only small air bubbles in the mixture.
  • the air, milk and steam mixture forms the fluid that enters the mixing chamber.
  • the Venturi effect may be achieved by simply restricting the cross sectional area of the third channel portion 230 relative to the first channel portion (the milk passage 210) and the second channel portion 220.
  • the increase in speed of the milk and steam as they enter the third channel portion in combination with the drawing in of air defines the frothing performance of the mixing apparatus, and the pressure differential prevents the milk and steam from flowing down the incorrect channels.
  • the milk passage 210 is typically vertical in use and extends up from the (milk entry) first port 150. At the top it meets the outlet from the steam separator to one side which has the steam entry port at its inlet end, and it meets the third channel portion 230 to the other side, which has the mixing chamber at its remote end.
  • the channel arrangement 140 thus generally has a T-shape, and the seal 130 has a corresponding T-shape.
  • the seal is for example an integral part of the second container. It may alternatively be a removable seal, in which case it may be a press fit into a side wall of the second container 120.
  • the seal 130 comprises a first sealing member 240 comprising transition portion 250. These will be described in more detail below.
  • Figure 3B shows one example of a possible steam separator, based simply on a static arrangement of flow directing and flow blocking members.
  • Figure 4 shows three variations to the design of steam separator.
  • Figure 4A shows a modification to Figure 3B with a single blocking element 223, with the reservoir 224 directly beneath.
  • Figure 4B shows that the reservoir can be much larger, with the blocking element 223 extending vertically into the top of the reservoir and with further baffles within the reservoir against which the flow is directed vertically (rather than horizontally as in Figure 3B ).
  • FIG. 4C shows a design in which the blocking element is replaced with a double helix baffle 227 for causing a spiral flow into and out of the separator. The flow undergoes a 180 degree flow direction reversal to enhance separation efficiency.
  • a deflector baffle 228 prevents re-entrainment of the separated droplets collected in the reservoir.
  • Figure 5A shows the seal 130 of Figure 3A in more detail.
  • the three parameters are: the shore hardness of the seal; the span width of the seal, which increases the sealing force but may also introduce some deformation to the channel; and the thickness of the seal. As the various areas of the span seal may be tuned using the span width and seal thickness, the risk of leakage is largely reduced as the need for transitions between different seals is eliminated.
  • the seal may comprise a first sealing portion 310 for sealing the milk passage 210 of the channel.
  • the first sealing portion should be adapted to withstand the negative pressure present in the milk passage. As this pressure is typically low, for example, around -0.15bar, the required sealing force is low; however, the milk passage may be relatively long, for example 200mm, meaning that the required sealing force increases. As the milk is low temperature at this stage and the dimensions of the milk passage are not critical to the milk frothing process, the sealing force of the first sealing portion may be increased by simply increasing the span width.
  • the seal may comprise a second sealing portion 320 for sealing the second channel portion 220 of the channel and forming a closure to the steam separator.
  • the second sealing portion must withstand both the high pressure, for example 1 Bar, and the high temperature, for example 105°, of the steam entering the channel.
  • the geometry of the second channel portion is not critical to the milk frothing process meaning that the span width of the second sealing portion may be increased to increase the sealing force and the seal thickness may be increased to increase both the sealing force of the second sealing portion and the resistance of the second sealing portion to the high temperature of the steam.
  • the seal may comprise a third sealing portion 330 for sealing the third channel portion 230 of the channel arrangement.
  • the dimensions of the third channel portion are critical to the performance of the milk frothing process and the tolerance for deformation is low, for example ⁇ 0.1mm. Therefore, the span width of the third sealing portion may not be freely increased and seal thickness delivers only marginal benefit to the sealing force itself.
  • the shore hardness of the seal provides the required sealing force.
  • the shore hardness of the seal may constant, for example 45 shore, throughout the seal in order to prevent excessive span widths and seal thicknesses in the first and second sealing portions.
  • the seal would be required to withstand daily cleaning, typically by way of a dishwasher. In this case, the shore hardness of the seal may help to extend the lifetime of the seal.
  • the seal has the first sealing member 240 which provides a radial seal around the mixing chamber.
  • the three sealing portions are span seals whereas the first sealing member is a radial seal.
  • a span seal cannot be used to seal the mixing chamber because an opening is needed.
  • the three sealing portions and the first sealing member together form a single integrated component.
  • Figure 5B illustrates the operation of a span seal acting as the seal 130.
  • the span seal works on pull forces, Fp, which stretch the seal over the channel instead of compressing it.
  • the span seal provides sealing directly onto the channels without a large amount of deformation.
  • the channel 140 cross section dimension and shape is independent of the indentation and sealing force leading to a more stable milk forth performance, particularly in the third sealing portion 330.
  • the indentation of the span seal may be, for example, 0.6mm.
  • Figures 6A and 6B show a detailed view of an alternative channel arrangement 400.
  • the seal 410 comprises a raised seal portion 415, which define the channel arrangement 420 in combination with the first container 110.
  • This arrangement simplifies the cleaning of the first container as there are fewer raised portions in which the ingredients may get stuck.
  • the shore hardness of the seal would need to be further increased in order to ensure that the raised seal portion does not deform under high pressure, thereby causing leakage to occur.
  • Figure 7 shows a seal 700 having a first sealing member 240, which in this case is a radial seal, and a transition portion 250 as previously illustrated in Figure 3A .
  • a view from above is shown in the top image and a perspective view of the opposite container is shown in the bottom image.
  • the transition portion 250 comprises a seal split 720 to facilitate the movement of milk and steam from the channel defined by the other sealing portions 710 (equivalent to 310, 320 and 330 in Figure 4A ), which in this case is the set of span seals as described above, into the mixing chamber.
  • a seal split 720 to facilitate the movement of milk and steam from the channel defined by the other sealing portions 710 (equivalent to 310, 320 and 330 in Figure 4A ), which in this case is the set of span seals as described above, into the mixing chamber.
  • the channel arrangement 140 in this example is defined by raised portions 145 of the first container 110.
  • the raised portions define the sides of the flow channels where span seals are to be applied.
  • the gap 725 opens into the space between the first and second containers.
  • An air inlet is thus formed by the gap 725.
  • This defined transition portion can be achieved through a controlled combination of the seal split and Venturi of the milk froth system. In this area no sealing is allowed, as ambient air must be sucked in.
  • the sealing area is controlled as the air drawn in by the flow within the channel prevents uncontrolled leakage of milk.
  • the speed of the liquid (milk, steam and air) entering the mixing chamber is important for the foam quality. It is preferred that the air enters at the end 235 of the third channel portion 230. There is a minimum hole size such as formed by a 1.5mm gap. The distance between the milk venture and the air gap, and the distance between the air gap and the mixing chamber are the key parameters for defining the milk frothing characteristics.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Apparatus For Making Beverages (AREA)
EP19172748.6A 2019-05-06 2019-05-06 Dispositif de mélange pour la création de lait en mousse Withdrawn EP3735874A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
EP19172748.6A EP3735874A1 (fr) 2019-05-06 2019-05-06 Dispositif de mélange pour la création de lait en mousse
PCT/EP2020/060942 WO2020224940A1 (fr) 2019-05-06 2020-04-20 Appareil de mélange pour créer du lait mousseux
EP20718343.5A EP3965623B1 (fr) 2019-05-06 2020-04-20 Dispositif de mélange pour la création de lait en mousse
PL20718343.5T PL3965623T3 (pl) 2019-05-06 2020-04-20 Urządzenie mieszające do wytwarzania spienionego mleka
US17/608,777 US20220273131A1 (en) 2019-05-06 2020-04-20 A mixing apparatus for creating frothed milk
CN202080033995.5A CN113795181A (zh) 2019-05-06 2020-04-20 用于产生起泡牛奶的混合设备

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP19172748.6A EP3735874A1 (fr) 2019-05-06 2019-05-06 Dispositif de mélange pour la création de lait en mousse

Publications (1)

Publication Number Publication Date
EP3735874A1 true EP3735874A1 (fr) 2020-11-11

Family

ID=66429255

Family Applications (2)

Application Number Title Priority Date Filing Date
EP19172748.6A Withdrawn EP3735874A1 (fr) 2019-05-06 2019-05-06 Dispositif de mélange pour la création de lait en mousse
EP20718343.5A Active EP3965623B1 (fr) 2019-05-06 2020-04-20 Dispositif de mélange pour la création de lait en mousse

Family Applications After (1)

Application Number Title Priority Date Filing Date
EP20718343.5A Active EP3965623B1 (fr) 2019-05-06 2020-04-20 Dispositif de mélange pour la création de lait en mousse

Country Status (5)

Country Link
US (1) US20220273131A1 (fr)
EP (2) EP3735874A1 (fr)
CN (1) CN113795181A (fr)
PL (1) PL3965623T3 (fr)
WO (1) WO2020224940A1 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4014802A1 (fr) * 2020-12-21 2022-06-22 Koninklijke Philips N.V. Appareil de mélange pour, par exemple, créer du lait mousseux
EP4018887A1 (fr) * 2020-12-24 2022-06-29 Koninklijke Philips N.V. Appareil mélangeur
RU2805221C1 (ru) * 2020-12-21 2023-10-12 Конинклейке Филипс Н.В. Смесительное устройство, например, для приготовления вспененного молока

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN117064219A (zh) * 2022-05-10 2023-11-17 苏州咖乐美咖啡机科技有限公司 混合设备及咖啡机

Citations (3)

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Publication number Priority date Publication date Assignee Title
US5842407A (en) * 1996-03-25 1998-12-01 Schmed; Arthur Apparatus for preparing filter coffee
DE102004062747A1 (de) * 2004-12-27 2006-07-06 BSH Bosch und Siemens Hausgeräte GmbH Brühgetränkemaschine
WO2017103709A1 (fr) * 2015-12-17 2017-06-22 Caffitaly System S.P.A. Appareil de préparation de boisson, en particulier une boisson contenant du lait

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Publication number Priority date Publication date Assignee Title
US20060254428A1 (en) * 2005-05-14 2006-11-16 Glucksman Dov Z Coffee making apparatus
DE102010004730A1 (de) * 2010-01-14 2011-07-21 WMF Württembergische Metallwarenfabrik AG, 73312 Milchschäumeinheit nach dem Umlaufprinzip
DE102012017030B4 (de) * 2012-08-28 2022-05-25 Wmf Gmbh Entnahmevorrichtung für Trockendampf für eine Aufherd-Kaffeemaschine
WO2015197261A1 (fr) * 2014-06-27 2015-12-30 Illycaffe' Spa Machine de préparation de boissons avec mousse de lait, en particulier cappuccino ou macchiato latte

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5842407A (en) * 1996-03-25 1998-12-01 Schmed; Arthur Apparatus for preparing filter coffee
DE102004062747A1 (de) * 2004-12-27 2006-07-06 BSH Bosch und Siemens Hausgeräte GmbH Brühgetränkemaschine
WO2017103709A1 (fr) * 2015-12-17 2017-06-22 Caffitaly System S.P.A. Appareil de préparation de boisson, en particulier une boisson contenant du lait

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP4014802A1 (fr) * 2020-12-21 2022-06-22 Koninklijke Philips N.V. Appareil de mélange pour, par exemple, créer du lait mousseux
WO2022136097A1 (fr) * 2020-12-21 2022-06-30 Koninklijke Philips N.V. Appareil de mélange pour la production de lait mousseux par exemple
RU2805221C1 (ru) * 2020-12-21 2023-10-12 Конинклейке Филипс Н.В. Смесительное устройство, например, для приготовления вспененного молока
EP4018887A1 (fr) * 2020-12-24 2022-06-29 Koninklijke Philips N.V. Appareil mélangeur
WO2022136412A1 (fr) * 2020-12-24 2022-06-30 Koninklijke Philips N.V. Appareil de mélange

Also Published As

Publication number Publication date
CN113795181A (zh) 2021-12-14
WO2020224940A1 (fr) 2020-11-12
PL3965623T3 (pl) 2023-01-09
EP3965623A1 (fr) 2022-03-16
EP3965623B1 (fr) 2022-08-24
US20220273131A1 (en) 2022-09-01

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